What you need:

Enough lamb’s mince for two people – about half a pound or so

Pint or so of the tomato sauce base

Aubergines (couple of large, plump ones)

Mushrooms (Good handful)

Olive oil

Garlic

Chopped Onions

Oregano

Maldon sea salt

Black pepper

Fresh coriander or flat leaf parsley – chopped roughly

Oven preheated to 190C

Casserole

Saucepan

What you do:

Slice the aubergines and sprinkle them with salt (this draws out bitter liquid)

Chop the mushrooms into whatever shape you want

Sling the lamb’s mince into a bowl, add a good pinch or two of Maldon sea salt, some black pepper, two teaspoons of Oregano, and then mix together using your hands

Form small meatballs, about 3/4 the size of a golfball, cover and put to one side

Heat two glugs of olive oil, fry the onion and garlic until translucent

Add the aubergines and mushrooms and cook for about two minutes

Add the tomato sauce, and heat through

Transfer the heated tomato base and vegetables to the casserole

Add the meatballs, cover the casserole and stick in the oven

Let it simmer for about 75-90 minutes – check they look done after 75 minutes – the meatballs will be glossy and firm – if all is good, turn the oven off but leave the casserole in it for 15 minutes while you make the salad.  

(Cook’s Tip #3:    Resting.  Letting food rest after in the oven after cooking deepens flavour.  In a perfect world make casserole dishes the day before and reheat in the oven (60 minutes at 190C) as the flavour is even more intense.)

While the meatballs are resting, make a green salad with tomatoes and plenty of fresh onions – sprinkle them with salt, and squeeze some lemon over the salad – suggest a dressing of olive oil and Balsamicc vinegar.

Dish up the stew in deep bowls, sprinkle chopped coriander/parsley over the meatballs and salad